Every spring the BSA Mission Peak District holds a Spring Camporee. There is a dutch oven cooking competition on Saturday night. Each Troop must make a main dish, bread, and a dessert to feed their Troop and a few discerning judges.
In 2018 our Troop placed in each category. The recipes are too good not to share.
There is also a veggie bake bonus recipe. We originally thought we had to make a side, not a bread.
REQUIRED EQUIPMENT FOR DUTCH OVEN COOKING
- 10-inch camp Dutch oven
- Lid lifter
- Heat resistant gloves
- Long tongs
- tinfoil or dutch oven liner
- non-stick spray or oil
- Charcoal chimney (to start coals)
Dutch Oven Pulled BBQ Chicken Sandwiches
The Troop won 1st prize in the main dish category with this recipe sourced from 50 campfires. After a run through of the recipe, the Troop concluded that they wanted to add more bbq sauce. We also paired this with Kings Hawaiian rolls… and it flew out of the dutch.
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
The BBQ pulled chicken is really easy for this recipe. Just give it plenty of time to simmer at low heat and the chicken breasts will pull apart easily. Watch the salt, especially if you’re using chicken stock with sodium in it or working from a powdered base. Best to go light on the salt and work up to the quantity you prefer by adding more later.
- 4 skinless, boneless chicken breasts
- 1 tbsp. olive oil
- ½ onion, chopped
- 2-3 garlic cloves, minced
- 1½ cups barbecue sauce
- 1 tsp hot sauce
- ½ cup chicken broth
- 1 tsp salt
- 2 tsp paprika
- 2 tsp black pepper
- 12 buns
- In a Dutch oven on the campfire or grill grate, heat olive.
- Cook the onion and garlic for about five minutes or until quite soft.
- Add the smoked paprika and stir. Add the chicken, pepper and salt.
- Add the stock and bbq sauce and cover. Place a few coals on top, but keep the heat lower (around 300 degrees) and let it simmer for 60 minutes.
- Once tender, remove the chicken and shred it with two forks.
- During that time, add more coals underneath the Dutch oven and bring the BBQ sauce mixture to a boil. If you need to skim off fat, etc. from the top, do that. Let it boil down to about ½ of its volume.
- Take the dutch oven off the coals, add the shredded chicken back in and let it rest for 5 minutes. Spoon the bbq chicken mixture on to a bun and enjoy.
Recipe sourced from 50campfires.com
CHEESY PULL APART GARLIC HERB BREAD
Coals: 5 under, 15 top. 350F
Serves: 1 loaf, servings vary
- 1 loaf crusty artisan bread (i.e.: sourdough)
- 5-10 cloves garlic (or garlic powder)
- Herbs: such as parsley, basil, Italian seasoning, season all
- ½ cup olive oil (or stick of butter, softened)
- Pinch of red pepper flakes
- Pepper and salt
- 1 cup grated cheese: mix of mozzarella, parmesan, pepper jack, or whatever you prefer that melts well.
- Cut loaf into inch squares, but do not cut through the bottom of the loaf.
- Place into heavy duty tin foil. Make sure the tin foil is big enough to warp the entire loaf once it is seasoned.
- Mix oil/butter, garlic, herbs and other seasoning into a paste.
- Add 2/3 cheese into the seasoned mix.
- With a butter knife or spatula, insert mixture into the spaces between inch squares.
- Sprinkle the rest of the cheese over the top of the loaf.
- You can add sliced green onions or other fresh herbs as a garnish.
- Wrap loaf and place into dutch oven, cover, and put on coals.
- Cook for 10-20 minutes until bread is warmed through and cheese has melted.
- Note: you can add cooked bacon, green onion, spinach or your favorite toppings.
NONNA’S ITALIAN WALNUT CAKE
The following recipe is out of “The Scout’s Dutch Oven Cookbook” by Tim and Christine Conners (2012) Page 122.
Preparation time: 1 ½ hours
- 10 tablespoons (1 ¼ standard sticks) butter, softened
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 2 tablespoons of honey, plus a little extra for drizzle
- 4 eggs, lightly beaten
- 1 pear, peeled, cored, and diced
- ½ cup chopped walnuts
- ¼ cup whole walnut pieces
PREPARATION AT CAMP
- In a medium-size mixing bowl, cream together butter, sugar, and salt.
- Add honey and eggs and blend well.
- Gradually add the flour, mixing to combine.
- Fold in diced pear and chopped walnuts.
- Pour batter into greased Dutch oven and sprinkle with whole walnut pieces.
- Bake for about 40 minutes using 13 coals on the lid and 6 coals under the oven, until a knife comes out clean.
- Let the cake cool then drizzle with a little more honey.
Dutch oven veggie bake. Smothered in parmesan cheese. Steaming and ready to eat.
Notes: frozen vegetable can be used. Use less water and increase cook time.
8 cups bite-sized fresh vegetables (seasonal or favorites) e.g.: cauliflower or broccoli baby carrots, mushrooms, onions, bell peppers, butternut squash and/or potato.
- Garlic powder
- Salt and pepper
- ¾ cup butter
- Grated parmesan or other hard cheese
- Place 24 coals in a flat layer. Pour ¾ cup water into the dutch oven and put it over the coals.
- Add vegetables; liberally apply garlic powder, salt and pepper.
- Slice ¾ cup butter over the top of the vegetables.
- Cover and cook until steam escapes. (about 10-15 minutes).
- Remove about half of the coals, put dutch oven back on heat and cook for approx. 7-10 minutes, until the vegetables are fork tender.
- Take dutch oven off the coals. Remove remaining water from the bottom of dutch oven by tipping slightly and using a baster.
- Sprinkle grated cheese over the top.
Click here to download your free dutch oven temperature and coals guide.
What is your favorite dutch oven recipe? Comment below or drop me a line.
- Pulled BBQ chicken sandwiches: //50campfires.com/dutch-oven-pulled-bbq-chicken-sandwiches/
- The Scouts Dutch Oven Cookbook: Can be found on Amazon or bookstores.
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